dessert essentials: apple/cranberry eggrolls

How To Make dessert essentials: apple/cranberry eggrolls

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  1

  PREP/PREPARE
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  2

  THE FILLING
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  3

  Gather your Ingredients (mise en place).
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  4

  Add the butter to a sauté pan over medium heat.
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  5

  When the foaming subsides, add the apples, cranberries, sugar, cinnamon, and nutmeg.
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  6

  Cook until the apples soften, about 4 – 6 minutes.
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  7

  Stir in flour and sauté for an addition minute.
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  8

  Remove the pan from the heat, stir in the lemon juice, and allow to slightly cool, about 10 minutes.
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  9

  THE COOKING
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  10

  Mix the coconut sugar and the cinnamon together in a shallow dish.
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  11

  Add the oil to a sauté pan, over medium heat, and allow to heat to 300f (150c).
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  12

  Chef’s Tip: Just wipe out the pan you used for the apples.
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  13

  Place an eggroll wrapper in front of you, like a baseball diamond.
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  14

  Add about a quarter cup of the apple mixture to the center of the wrapper, and brush the edges with some water.
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  15

  Fold up the bottom.
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  16

  Fold in the sides.
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  17

  Tightly roll and wrap, and allow to rest, seam-side down.
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  18

  Chef’s Note: Finish with the remainder of the apples and eggroll wrappers.
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  19

  Place into the sauté pan, seam-side down.
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  20

  Roll back and forth in the coconut oil, until golden brown, about 6 – 8 minutes, per batch.
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  21

  As soon as you remove them from the oil, roll them in the sugar/cinnamon mixture.
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  22

  Chef’s Note: Reserve, and repeat for the remaining egg rolls.
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  23

  PLATE/PRESENT
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  24

  Cut in half, on the bias, and serve on a plate while still warm. Enjoy.
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  25

  Keep the faith, and keep cooking.
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